Easy Spicy - Yummy Baked Tofu

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Introduction: Easy Spicy - Yummy Baked Tofu

This is my recipe for an easy, fast, tasty way to prepare tofu to have on hand to snack on, chop up and put in a veggie stir fry, use as filling for sandwiches, or to have something quick to grab when you are on the go. It is vegan, but non-vegans like this too. Ingredients are easily available, no matter where you live.

Step 1: Firm Tofu

I start with a 3 lb. piece of firm tofu, available here on the Big Island of Hawaii (we are so fortunate that Natural Pacific makes such good organic tofu).

Step 2: Fresh Block of Firm Tofu

Naked tofu, ready to be sliced.

Step 3: Slice

Slice the tofu into even chunky blocks.

Step 4: Ingredients

Assemble ingredients for the marinate sauce. They are: Tamari (or shoyu), sugar, Chinese Five Spices, veggie pepper (or just plain pepper), sesame oil (non-roasted) or vegetable oil.

Step 5: Sauce Recipe

Sauce recipe:


1/2Cup Tamari (or shoyu)
2T. oil
1T. sugar
several shakes of pepper
1teaspoon Chinese Five Spices

Step 6: Marinate

Marinate in refrigerator for at least 5 hours, turning over the container every so often so sauce can can soak tofu on all sides. Letting it sit overnight in the refrig would be fine.

Step 7: Place on Cookie Sheet.

Oil a cookie sheet.

Step 8: Almost There!

Place tofu chunks on oiled cookie sheet.

Step 9: Preheat Oven to 350 Degrees.

Now it's ready for the oven.

Step 10: Bake

Bake at 350 degrees for an hour,

Step 11: Continue ...

then turn them over and bake for another 15-20 minutes. It depends on how dry you want them.

Step 12: Yummmmmm...!

They're DONE! yum!!!

Step 13: What You Can Do With Them...

Slice them, dice them, eat them, add them to your stir fry veggies , fill your sandwiches with them... a very versitile dish! Enjoy!

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    49 Discussions

    0
    AbleMable
    AbleMable

    8 years ago on Step 10

    How long do they keep for? Do they freeze well at all or do they fall apart like when tofu is frozen straight from the packet?

    0
    homesteadcat
    homesteadcat

    Reply 8 years ago on Introduction

    About 3-4 days. It doesn't last that long around my house because it gets eaten up - cooked in stir fry dishes, sandwiches, and something nice to grap right out of the refrig. or a good thing to take along when you are on the go. I don't think freezing them is a good idea. It would completely change the texture of the tofu.

    0
    AbleMable
    AbleMable

    Reply 8 years ago on Step 10

    Yeah I thought so, freezing is the first thing to know not to do with tofu but I was just hoping as a long shot because they were dried from baking as I wanted to do a big batch of them while I was at it. I live alone so I think I'll forget that idea :o)
    I remember trying to figure out something like this before but I couldn't get the recipe right, I used to buy it pre made and but it in a brown roll with rocket, houmous and tomatoes. To die for!

    Thanks for replying x

    0
    pythagorean
    pythagorean

    9 years ago on Step 10

    We tried this the other day and it's very flavorful! After turning I baked another 20 minutes and it got kind of crispy - just the way I like it. Good stuff!

    0
    Phoghat
    Phoghat

    Reply 10 years ago on Introduction

    Well that was bollocks. Some half truths, some scare tactics
    <i>"Did u know it's made with <B>plaster of paris and epsom salts</b>

    http://en.wikipedia.org/wiki/Tofu#Salt_coagulants

    0
    romedeiros1970
    romedeiros1970

    Reply 11 years ago on Introduction

    Wow... One site with loads of unsubstantiated claims. They must be true and reliable. The all beef diet must, therefore, be best. I am now convinced to never eat another piece of tofu, no matter how much I actually like it.

    0
    kingtubby
    kingtubby

    Reply 11 years ago on Introduction

    Yes, everyone in America died horrible deaths before the advent of widespread bottled water. You're so right.

    0
    Aleksandr Skotbot
    Aleksandr Skotbot

    Reply 11 years ago on Introduction

    gosh, I read your article up until it said "tofu is made with plaster of paris and epsom salts." because salt is therefore made of chlorine.

    0
    vinylappeal
    vinylappeal

    Reply 11 years ago on Introduction

    lard, tallow, coconut oil, and cream, eh? So wholesome. Also high in saturated and trans fats. AWESOME.

    0
    stanigu
    stanigu

    Reply 11 years ago on Introduction

    Hmm...take the Japanese, who eat Soy products in large quantities. They must have short lifespan. Oops. No, they have one of the longest in the world. I think the key is moderation. You don't want to eat soy products exclusively for years and years, but having it as a part of your regular diet is good for you.

    0
    phip
    phip

    Reply 11 years ago on Introduction

    That really is a terrible article.

    0
    Phoghat
    Phoghat

    10 years ago on Introduction

    I'm not a vegetarian (but I play one on TV) but I like the taste of tofu. I started making dashi and miso soup with tofu and it's ability to soak up the flavor of other ingredients is its prime virtue

    0
    tweetchi
    tweetchi

    10 years ago on Introduction

    gently pierce the tofu with a fork so it can soak up more marinade

    0
    muriyd
    muriyd

    10 years ago on Introduction

    and any suggestions on a suace for dipping?

    0
    homesteadcat
    homesteadcat

    Reply 10 years ago on Introduction

    It really doesn't need a dipping sauce.  If you marinate it long enough, the spices and soy sauce in the marinate will make it  just right to eat as is after you bake it.

    0
    muriyd
    muriyd

    Reply 10 years ago on Introduction

    thanks, I made tofu nuggets which weren't as satifying in taste and required an additional suace